This Nigella Chocolate Olive Oil Cake is a rich, indulgent cake with a deep chocolate flavor and a moist, tender crumb. Made with olive oil instead of butter, this cake is dairy-free and has a slight hint of fruitiness from the oil that complements the chocolate beautifully. Perfect for dessert or a special treat, this cake is simple to make yet feels luxurious.
What is Nigella Chocolate Olive Oil Cake?
Nigella’s chocolate olive oil cake is a moist, gluten-free chocolate cake made with almond flour, cocoa powder, and olive oil. The olive oil gives the cake a unique richness and tenderness, while also making it dairy-free. It’s delicious on its own or paired with a dollop of whipped cream or fresh berries for an elegant finish.
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Why You Should Try This Recipe
- Dairy-free and gluten-free: Suitable for those with dietary restrictions.
- Rich chocolate flavor: Made with high-quality cocoa powder for a decadent taste.
- Moist and tender: Olive oil adds a unique richness and keeps the cake soft.
- Simple ingredients: Easy to make with pantry staples.
- Elegant yet effortless: Perfect for a special occasion or an everyday treat.
Ingredients Needed to Make Nigella Chocolate Olive Oil Cake
- 150ml olive oil (plus extra for greasing): Adds richness and a subtle fruity flavor.
- 50g good-quality cocoa powder: Provides deep chocolate flavor.
- 125ml boiling water: Helps bloom the cocoa powder for a richer taste.
- 2 tsp vanilla extract: Adds a hint of sweetness and rounds out the flavor.
- 150g ground almonds (or 125g all-purpose flour for a non-gluten-free version): Adds texture and makes the cake gluten-free.
- ½ tsp baking soda: This helps the cake rise and gives it a light texture.
- Pinch of salt: Enhances the chocolate flavor.
- 200g caster sugar: Sweetens the cake without overpowering the chocolate.
- 3 large eggs: Adds structure and helps bind the ingredients.
Equipment Needed
- 9-inch (23cm) round cake tin: For baking the cake.
- Mixing bowls: For mixing the wet and dry ingredients.
- Whisk or electric mixer: To combine the ingredients.
- Baking paper: To line the cake tin.
Instructions to Make Nigella Chocolate Olive Oil Cake
Step 1: Preheat the oven
Preheat your oven to 170°C (150°C fan). Grease a 9-inch round cake tin with olive oil and line the bottom with baking paper.
Step 2: Prepare the cocoa mixture
In a small bowl, whisk the cocoa powder with the boiling water until smooth. Stir in the vanilla extract and set aside to cool slightly.
Step 3: Combine the dry ingredients
In a separate bowl, mix together the ground almonds, baking soda, and a pinch of salt. This ensures the baking soda is evenly distributed throughout the cake.
Step 4: Beat the eggs and sugar
In a large mixing bowl, whisk the caster sugar and eggs together until the mixture is light, pale, and slightly thickened, about 3-5 minutes. You can use an electric mixer for this step to achieve a smooth consistency.
Step 5: Add the olive oil and cocoa mixture
Slowly pour in the olive oil and the cocoa mixture, whisking continuously until well combined. This creates a rich and glossy batter.
Step 6: Fold in the dry ingredients
Gently fold the almond mixture into the chocolate batter until everything is fully incorporated. Be careful not to overmix to keep the cake light.
Step 7: Bake the cake
Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
Step 8: Cool and serve
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Serve as is, dusted with powdered sugar, or with a dollop of whipped cream and fresh berries.
What Goes Well With Nigella Chocolate Olive Oil Cake
- Whipped cream: A dollop of whipped cream balances the rich chocolate flavor.
- Fresh berries: Raspberries or strawberries add a refreshing contrast.
- Vanilla ice cream: A scoop of ice cream makes it a decadent dessert.
- Dark chocolate shavings: Sprinkle on top for an extra touch of chocolate.
- Espresso: A shot of espresso pairs perfectly with the cake’s richness.
Expert Tips for Making the Best Nigella Chocolate Olive Oil Cake
- Use quality olive oil: A good-quality olive oil enhances the flavor and texture of the cake.
- Let it cool before slicing: Allow the cake to cool completely before slicing to ensure it holds its shape.
- Don’t overmix: Gently fold in the dry ingredients to avoid a dense cake.
- Check doneness early: Start checking the cake at 40 minutes to avoid overbaking.
- Serve at room temperature: This cake tastes best when served at room temperature for the fullest flavor.
Easy Variations of Nigella Chocolate Olive Oil Cake
- Orange chocolate cake: Add orange zest to the batter for a chocolate-orange twist.
- Coffee chocolate cake: Substitute the boiling water with strong brewed coffee for a mocha flavor.
- Nutty chocolate cake: Fold in chopped nuts, such as hazelnuts or almonds, for added texture.
- Spiced chocolate cake: Add a pinch of cinnamon or cayenne pepper for a subtle kick.
- Gluten option: Use all-purpose flour instead of ground almonds for a non-gluten-free version.
Best Practices to Store Nigella Chocolate Olive Oil Cake
- Room temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerate: If you want to keep it longer, refrigerate for up to a week and bring it to room temperature before serving.
- Freeze: Wrap the cake in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Best Practices to Reheat Nigella Chocolate Olive Oil Cake
- Room temperature: This cake is best enjoyed at room temperature, so there’s no need to reheat.
- Microwave: For a warm slice, microwave an individual piece for 10-15 seconds, but avoid overwarming as it may alter the texture.
- Serve with a warm topping: Pairing with warm chocolate sauce or melted chocolate can add a cozy touch.
How Can I Make Nigella Chocolate Olive Oil Cake Healthier?
- Reduce sugar: Lower the sugar content to 150g for a less sweet version.
- Use dark cocoa powder: Dark cocoa has fewer calories and a richer flavor.
- Add fruit: Serve with fresh berries for added fiber and vitamins.
- Opt for unsweetened toppings: Use Greek yogurt or unsweetened whipped cream instead of sugary toppings.
- Whole wheat flour: For a non-gluten-free version, replace part of the flour with whole wheat flour for extra fiber.
Nutrition Value (per serving):
- Calories: 310 kcal
- Carbohydrates: 28g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 3g
- Sugar: 20g
FAQs
Can I use a different oil instead of olive oil in this chocolate cake?
Yes, you can substitute olive oil with other oils like coconut oil, vegetable oil, or avocado oil. Each oil will slightly alter the flavor, but they all work well to keep the cake moist and tender.
How do I make this chocolate olive oil cake gluten-free?
To make this cake gluten-free, use almond flour or a gluten-free flour blend instead of regular flour. Almond flour also adds a lovely, nutty texture that complements the olive oil and chocolate flavors.
Can I make chocolate olive oil cake without eggs?
Yes, you can replace eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial egg replacer. These alternatives will help bind the ingredients, though the texture may be slightly denser.
How long does chocolate olive oil cake stay fresh?
Chocolate olive oil cake stays fresh for up to 3 days at room temperature when stored in an airtight container. It can also be refrigerated for up to a week or frozen for up to 3 months.
Final Words
This Nigella Chocolate Olive Oil Cake is a beautifully rich, dairy-free dessert that combines the intense flavor of chocolate with the fruity undertones of olive oil. Moist, tender, and perfect for any occasion, it’s a cake that’s both easy to make and incredibly satisfying.
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Nigella Chocolate Olive Oil Cake
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Nigella’s chocolate olive oil cake is a moist, gluten-free chocolate cake made with almond flour, cocoa powder, and olive oil. The olive oil gives the cake a unique richness and tenderness, while also making it dairy-free. It’s delicious on its own or paired with a dollop of whipped cream or fresh berries for an elegant finish.
Ingredients
- 150ml olive oil (plus extra for greasing): Adds richness and a subtle fruity flavor.
- 50g good-quality cocoa powder: Provides deep chocolate flavor.
- 125ml boiling water: Helps bloom the cocoa powder for a richer taste.
- 2 tsp vanilla extract: Adds a hint of sweetness and rounds out the flavor.
- 150g ground almonds (or 125g all-purpose flour for a non-gluten-free version): Adds texture and makes the cake gluten-free.
- ½ tsp baking soda: This helps the cake rise and gives it a light texture.
- Pinch of salt: Enhances the chocolate flavor.
- 200g caster sugar: Sweetens the cake without overpowering the chocolate.
- 3 large eggs: Adds structure and helps bind the ingredients.
Instructions
Step 1: Preheat the oven
Preheat your oven to 170°C (150°C fan). Grease a 9-inch round cake tin with olive oil and line the bottom with baking paper.
Step 2: Prepare the cocoa mixture
In a small bowl, whisk the cocoa powder with the boiling water until smooth. Stir in the vanilla extract and set aside to cool slightly.
Step 3: Combine the dry ingredients
In a separate bowl, mix together the ground almonds, baking soda, and a pinch of salt. This ensures the baking soda is evenly distributed throughout the cake.
Step 4: Beat the eggs and sugar
In a large mixing bowl, whisk the caster sugar and eggs together until the mixture is light, pale, and slightly thickened, about 3-5 minutes. You can use an electric mixer for this step to achieve a smooth consistency.
Step 5: Add the olive oil and cocoa mixture
Slowly pour in the olive oil and the cocoa mixture, whisking continuously until well combined. This creates a rich and glossy batter.
Step 6: Fold in the dry ingredients
Gently fold the almond mixture into the chocolate batter until everything is fully incorporated. Be careful not to overmix to keep the cake light.
Step 7: Bake the cake
Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
Step 8: Cool and serve
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Serve as is, dusted with powdered sugar, or with a dollop of whipped cream and fresh berries.
